Breakfast here rotates between savory and sweet, one morning featuring something in the pancake, waffle, french toast realm, and the next an egg dish of some sort. This recipe was born from a love of potatoes and eggs. I vividly recall sitting around the kitchen table at home and mom would gently fry leftover potatoes with onion and then scramble and egg into them. Yum. We have taken some of those same flavors and added whatever is happening fresh in the garden to come up with this wonderful flavorful breakfast dish.
4 medium potatoes, cooked
1 small onion chopped
2 Tbsp butter, melted
3/4 tea salt
1/4 cup diced red pepper
1 small zucchini julienned
1 bunch parsley, chopped
(chives, marjoram, and thyme can all be added as well)
1 medium tomato, diced
1 1/2 cup sharp cheddar cheese
Liberally oil a 9×13 baking dish with olive oil
Grate the potatoes using a coarse grater and layer on the bottom of the dish. Do not press down.
Scatter the onion, red peppers, zucchini, and herbs over the potatoes
Sprinkle with the salt
Drizzle butter over all
Layer the sharp cheese over the top
2 cups half and half
1 cup heavy cream
1 tea dried mustard
1/2 tea salt
1/4 tea ground pepper
Mix together and pour over the layered potatoes and cheese.
Bake 350F for 45 min testing for a knife to come out clean. Continue baking if it does not test done.
Remove from the heat and allow to stand for 5-10 min before serving.